Grilled Tofu with Aubergine

Instructions

1. 1

   Wrap pressed tofu slices in a clean kitchen towel and place under a heavy pan for 10 minutes to remove excess moisture. Pat dry with paper towels.

   Tip: Pressing tofu helps it absorb flavors better and creates a better grilled surface.

2. 2

   Brush both sides of tofu slices and aubergine planks lightly with 2 tablespoons of olive oil. Season generously with salt, black pepper, and smoked paprika on both sides.

3. 3

   Preheat a grill pan or outdoor grill to medium-high heat. Working in batches, grill tofu slices for 4-5 minutes per side until golden grill marks appear. Transfer to a serving plate.

   Tip: Don't move the tofu around too much on the grill—let it sit to develop a nice crust.

4. 4

   Grill aubergine planks for 3-4 minutes per side until tender and charred. Season lightly with salt and pepper as they cook.

   Tip: If aubergine slices are very large, you can cut them in half after cooking for easier plating.

5. 5

   In a small bowl, whisk together remaining 2 tablespoons olive oil, minced garlic, lemon juice, balsamic vinegar, and red chili flakes. Season with a pinch of salt.

6. 6

   Arrange grilled tofu and aubergine on a serving platter, alternating or grouping as desired. Drizzle the warm garlic-lemon dressing over the top.

7. 7

   Scatter fresh chopped basil over the dish just before serving for bright, fresh flavor.

   Tip: Add basil at the last moment so it stays vibrant and aromatic.